Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan.
Add baking soda; it will boil up. Pour the molasses mixture over chopped
butter in a mixing bowl. Mix to combine. Beat egg, stir into molasses mixture.
Gradually add flour. Knead to mix thoroughly, adding enough additional flour
to obtain a stiff dough. Divide in two. Press into rectangle-shaped mounds,
cover with plastic film and chill.

Roll out into rectangles to 1/4-inch thick according to the size you need
for the templates. Cut out shapes and transfer
to lined or prepared or non-stick baking sheets. Bake in a moderate oven
325°F for approximately 20 minutes or until the dough turns a uniform
dark golden brown. Remove from oven and let cool completely before removing
from sheet pan.

Royal icingAdapted from Chris Broberg, Pastry Chef, Lespinasse, NYC

Yield: enough for one house (make extra for cookies!)

3 egg whites
Pinch cream of tarter
1 pound powdered sugar

Place all ingredients in very clean mixing bowl. Turn machine on, and with
whisk attachment, combine on low speed. Increase speed to high and whip
until mixture is stiff, approximately 5 minutes. Remove from mixer.

Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel
until you are ready to use icing, or icing will dry and a crust will form.
Replace mixer on machine, and on low speed, add additional powdered sugar
for "cement" used to hold walls up.